Cream of Cauliflower Soup with Bacon and Fresh Dill

• 4 slices OSCAR MAYER Center Cut Bacon, chopped
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 can (14.5 oz.) fat-free reduced-sodium chicken broth
• 1/2 cup water
• 1 large baking potato (1/2 lb.), peeled, chopped Safeway 2 pkg For $5.00 thru 02/09
• 4 cups small cauliflower florets
• 1/2 cup KRAFT Shredded Italian* Five Cheese Blend, divided
• 1/3 cup KRAFT Buttermilk Ranch Dressing, divided
• 2 Tbsp. coarsely chopped fresh dill

1. Cook and stir bacon in large saucepan on medium heat until crisp.
2. Remove bacon from pan with slotted spoon, reserving 2 Tbsp.
3. drippings in pan.
4. Drain bacon on paper towels.
5. Add onions to reserved drippings in pan; cook and stir 8 min.
6. or until tender.
7. Add broth, water and potatoes; stir.
8. Bring to boil; cover.
9. Simmer on medium-low heat 15 min.
10. or just until potatoes are tender.
11. Stir in cauliflower; cook 7 min.
12. or until tender.
13. Stir in 1/4 cup each cheese and dressing.
14. Blend soup, in batches, in blender until smooth.
15. Ladle into 4 bowls.
16. Sprinkle bacon over soup; top with remaining cheese.
17. Drizzle with remaining dressing; sprinkle with dill.

center, onion, chicken broth, water, baking potato, cauliflower, italian, buttermilk, dill

Taken from www.kraftrecipes.com/recipes/cream-of-cauliflower-soup-bacon-fresh-dill-182596.aspx (may not work)